Wash the spinach and crumble the feta cheese. Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.

Heat olive oil in a non-stick skillet over medium heat. Add the spinach and cook until wilted, about 2 minutes. Remove from pan and set aside.

Pour the beaten eggs into the skillet, spreading evenly. Cook over medium-low heat until the edges begin to set, about 3 minutes.

Sprinkle the sautéed spinach and feta evenly over one half of the eggs. Carefully fold the omelette in half and cook for another 2-3 minutes until fully set.

Slide the omelette onto a plate and serve hot. Garnish with additional feta or herbs if desired.